What’s the Best Apple to Make Apple Pie?

Apple Pie

Empire, Honeycrisp and Golden Delicious apples are some of the best apple types to use in Apple Pie.

It seems like a riddle, doesn’t it? After all, all apples look the same. So, does it really matter which apple you use to make a pie? Um, yes.

If you want your apple pie to be super tasty, you need to choose an apple with great texture that’s also tart and sweet. The apple you choose needs to hold its shape after baking, which means it needs to be just mushy enough but still melt in the mouth….

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Easy Weekday Meal Ideas from Chef Tina Bourbeau

Fruit and Yogurt

Easy weekday meals for a family can be made by adding protein to just one of our 4-minute meals.

I have three requirements when I make dinner for myself at the end of a busy day (already spent in the kitchen!). 1) Preparations must be fast 2) It should be pretty healthy 3) Ingredients must be great.

It’s the last requirement which really allows me to keep things simple. If you have great ingredients, less is more. And I don’t like leftovers but also hate wasting food, so rarely do I over-produce, which allows me to keep portions manageable.

Normally I’ll make a salad or some mixed grain and greens and then top up with a cooked protein – which I cook à la minute. So where most of the components are a quick mix, a chop or a stir, the only real cooking is a simple hunk of protein. From my recently launched line of vegetarian meals, I frequently use their components within them in broader and newly combined ways, particularly the grains. Let me explain….

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Cooking Advice from Chef Floyd Cardoz

Floyd Cardoz

Chef Floyd Cardoz loves cooking with fresh, seasonal ingredients - especially from his garden!

Long before he was a Top Chef Masters winner, Chef Floyd Cardoz was a fan favorite of mine. In addition to creating the tasty Tabla dishes for FreshDirect (his favorite’s the Tabla Banana-Leaf Wrapped Salmon), Floyd is a father based in Verona, NJ who loves to garden and cook for his family.

I was excited to have the opportunity to chat with him about what he learned from winning Top Chef Masters and his cooking advice for both parents and those who say they don’t know how to cook.

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Ichthyophobia! Facing the Fear of Fish

No longer a FreshDirect Newbie, our blogger Erica continues sharing her FreshDirect food adventures as “The Cautious Cook.”


Now that I’ve gotten used to using FreshDirect, I’ve decided it’s time to try to conquer some of my biggest cooking fears. First up: fish.

Seared Tuna and Couscous Salad

Seared Tuna and Couscous Salad

I’ve been around fish my entire life. I grew up in a Brooklyn neighborhood called Sheepshead Bay where boats dock day and night. I remember that my dad went out on the bay and on Long Island Sound nearly every weekend, and I have hazy memories of my shoes squishing against the wet floors of our local fish store, Jordan’s.

But aside from an occasional tuna salad sandwich, I never ate any of it! …

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Exploring the Mysteries of Mushrooms

Modern Farms Mushrooms

Modern Farms Mushrooms

Mushrooms are one of those vegetables that are always available, but you rarely get to see them growing. It’s not like you’re ever going to pass by rolling mushroom fields or ranches on your way to the Catskills.

I recently had the opportunity to see for myself where the magic happens. Alongside our Produce team, I visited two of the biggest mushroom farms in the Tri-State area: Phillips Mushroom Farms and Modern Farms Mushrooms.

I left with a head full of fun facts, a bag full of delicious mushroom treats and a real understanding of how mushrooms go from the earth to my kitchen.

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How I Fell in Love with Fennel

I can still remember my first taste of raw fennel.



I had yet to reach the age of happily consuming vegetables (and broccoli only served to amuse me with its tree-like appearance), but here was a crunchy vegetable that looked a little like celery and… TASTED A LOT LIKE CANDY! One crisp, licorice-scented bite and I was hooked.

Once I started cooking on regular basis, my childhood appreciation of fennel’s sweet flavor developed into a deep, abiding love.

It might seem silly to declare my devotion to foeniculum vulgare, but I find fennel to be such an engaging ingredient. This singular vegetable develops a variety of characteristics based on different preparations, and it brings its distinct flavor to whatever I’m preparing.

Since fennel offers a hint of spring before most of the real spring vegetables arrive, now’s a great time to experiment with a few tasty ideas… both raw and cooked. …

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Emma’s Saucy Secrets

Want to know my not-so-secret secret? I often over-commit myself.

Last week, for example, I offered to host a dinner for seven people in honor of a friend who was visiting from out of town.

Penne with Spicy Vodka Sauce

Penne with Spicy Vodka Sauce

I immediately started polling the FreshDirect Research & Development team on what I should make (admittedly, I’m lucky enough to have insider access to their professional advice!), and they came up with the idea of using our own Marsala Wine & Mushroom Sauce — which is truly to die for.

The party was scheduled for Wednesday, and while I was sure it would take me all night Tuesday to prepare for our dinner party — instead, I just took their advice… and it was brilliant. I was able to prepare everything in less than 30 minutes. Here’s how I did it:…

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14 Ways to Love Citrus

I’ve always been struck by the perfect timing of the peak citrus season.

Red Grapefruit

Click for grapefruit and more

Just when the bitter cold winter months are this close to getting me down, FreshDirect gets shipments of zesty oranges, tangerines and grapefruit.

As I break open a citrus peel and revel in the bright floral, almost piney scent, I am virtually transported to a sunny locale (insert mindless hula humming here).

These dazzling fruit can (and should) be enjoyed just as they are, but there plenty of other ways to use citrus’ unmistakable flavors and aromas in baking or cooking. Here are 14 of my favorite fast uses. …

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